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Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

Yield 6 servings (serving size: 1 cup)
Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.

Ingredients

  • 10 cup (2-inch) cubed peeled butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 garlic cloves, unpeeled
  • 8 fresh thyme sprigs
  • 6 bay leaves
  • Cooking spray

Nutrition Information

  • calories 131
  • caloriesfromfat 17 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2.7 g
  • carbohydrate 28.6 g
  • fiber 7.9 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 303 mg
  • calcium 120 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine all of the ingredients except cooking spray in a large bowl; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes or until tender, stirring after 20 minutes. Discard thyme and bay leaves before serving.